Since I bought a Norpro 6-Count Nonstick Donut Pan last fall I have used it er…maybe 3 times. So I figured it was time to pull it out and give it another good use. I had seen a recipe for gluten-free donuts on Detoxinista this past week. I don’t have an issue with using locally raised eggs once in a while, as I live in an area rich with small personal farms. It isn’t often we indulge, due to cholesterol issues (which is why we eat mostly vegan/plant-based). My brother was visiting though, and I thought these might be a nice snack for the guys – while they kept working so hard on getting the boy’s new play set built in the backyard.
It was nice to have a lightly sweet snack without feeling bogged down – no heavy wheat or deep-frying in these.
I followed her recipe for the most part, but omitted the glaze. Instead, when I removed them from the oven, I sprinkled on maple sugar. The heat melted it just enough for it to stick. Yum!
Gluten-Free Baked Chocolate Donuts
- ¼ cup Coconut Flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- 1/8 tsp fine sea salt
- 3 large eggs, room temperature
- 1/3 cup pure maple syrup
- ¼ cup coconut oil, melted
- 1 Tbsp pure vanilla extract
Preheat oven to 350°, liberally grease a 6 count donut pan with coconut oil, set aside.
Whisk the coconut flour through salt together in a medium bowl.
Whisk the eggs through vanilla together, pour over dry, whisk until batter comes together.
Open a zip top bag, scrape batter in, push out air and seal tightly. Snip off a corner, pipe into the pan.
Bake for about 20 minutes, until done. Let cool for 15 minutes, then remove. I followed her suggestion: clip your fingernails under the edge of each donut gently, turn to spin, pop out. If you have a slick pan and used a liberal coating of oil, they pop right out with minimal cleanup.
Enjoy plain, drizzle a glaze on or do as I did, and sprinkle on maple sugar when right out of the oven.
Makes 6 donuts.